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Hearty Meatball and Mushroom Stew
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Hearty Meatball and Mushroom Stew

Hearty Meatball and Mushroom Stew

with Roasted Garlic Parmesan Mash

Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater – comforting, familiar and warm. It’s a timeless dish that never goes out of fashion!

Tags:
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Mirepoix

113 g

Mushrooms

56 g

Green Peas

3 piece

Garlic, cloves

460 g

Russet Potato

1 piece

Beef Broth Concentrate

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate69 g
Sugar10 g
Dietary Fiber7 g
Protein42 g
Cholesterol125 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Peeler
Measuring Spoons
Aluminum Foil
Baking Sheet
Large Bowl
Large Pot
Measuring Cups
Potato Masher
Strainer

Instructions

Prep and cook potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. (NOTE: This will be for meatballs!)Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.

Prep and roast garlic
2

Meanwhile, thinly slice mushrooms. Arrange unpeeled garlic cloves on a small piece of foil, then drizzle with 2 tsp (1 tbsp) oil.Wrap foil around garlic to create a sealed package. Place garlic package directly on the top rack of the oven and roast until tender, 14-15 min.

Form and roast meatballs
3

Meanwhile, add beef, half the Parmesan and half the beef stock powder to the bowl with breadcrumb mixture. Season with salt and pepper, then combine. Roll beef mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Once garlic has roasted for 5 min, roast meatballs in the middle of the oven until cooked through, 10-14 min.**

Start stew
4

Meanwhile, heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Reduce heat to medium.Sprinkle flour over veggies. Cook, stirring often, until coated, 1-2 min. Add broth concentrate, peas, remaining beef stock powder and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until stew thickens slightly, 5-6 min.

Mash potatoes
5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Carefully remove roasted garlic from the foil, then peel cloves. Mash roasted garlic, remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.

Finish stew and serve
6

Add meatballs to stew. Stir gently to combine, 1 min. Divide roasted garlic Parmesan mash between bowls. Top with meatball and mushroom stew.